Dough (4 pieces/about 55g each): high-gluten flour 100g, low-gluten flour 25g, milk 85g, sugar 7g, sea salt 2g (salt is available), yeast 1.5g, Earl black tea powder 2g and butter 5g.

Stuffing: butter 16g (4g per roll).

Exercise:

1. Divide the beaten dough into 4 parts, cover with plastic wrap and relax for 10 minute.

2. After relaxing, take a piece of dough, make it slightly round and sharp, and then flatten it a little.

3. Fold both sides to the middle

4. Set, cover with plastic wrap, and relax in the refrigerator for 40 minutes.

5. After relaxation, knead into strips.

6. First, roll the round head to the upper left.

7. Roll to the upper right again and roll your head into a square.

8. Lift the dough with one hand and roll it loosely and slowly.

9. Put the butter in your head, wrap the butter and roll it neatly.

10. After all, cover with plastic wrap and ferment to twice the size.

1 1. After fermentation, preheat the oven to 200 degrees and bake for 15 minutes.